The property, which will be launched by couple Hugo and Olive Guest on the site of their former family home and family B&B, will comprise a 30-cover restaurant and five bedrooms as well as a tennis court and swimming pool.
It will have an on-site bakery and charcuterie room that will host workshops and cookery classes for guests and visitors and a 1.5 acre woodland that will be home to livestock including chickens, cows and British Lop pigs.
Hugo, who has worked at London restaurants including The Marksman and Sorella, will serve an Italian menu inspired by his and Olive’s many summer holidays in Italy and the Italian concept of agroturismo. It will use ingredients grown on the smallholding as well as from local suppliers, including Haye Farm Devon for organic pork, fruit and vegetables and Beer Fisheries for fish from the Lyme Bay Reserve.
Menu items will include salt haddock and egg yolk raviolo with leeks and roasted bone butter sauce; agnolotti filled with a smoked potato mousseline with potato skin broth; côte de boeuf, heritage tomatoes and anchovy; grilled artichoke hearts, sorrel and aioli; preserved and marinated English sardines caught off the Devon coast; and Musquee De Provence pumpkin, ewe’s curd and a sort of pumpkin seed XO.
Desserts will include strawberry and elderflower custard tart, Amalfi lemon tart and apple pie with vanilla ice cream and norcino caramel.
The restaurant will also offer a more casual ‘simple suppers’ menu of dishes such as home-made pies, hearty ragus and casseroles at £15 per head with a £5 supplement for seasonal vegetables and potatoes on the side and will also create picnic hampers for guests.